Sourdough Bagel Twists

Chaya Suri Leitner October 3, 2025

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Tuscanini flour is a European flour, which means it bakes differently than what most people in the U.S. are used to. The wheat grows in different soil, in a different climate, and that changes the way it behaves in dough. The most noticeable difference is how it absorbs water and how the gluten develops—both of which affect everything from texture to structure.

I tested this recipe several different ways—tweaking hydration levels and fermentation times—until I found the balance that worked perfectly with this flour. The result? Chewy, twists with just the right structure.

Yields 16 bagel twists

18

13h 12

Easy Vegetarian Pescatarian No Refined Sugar Low Fat Parve

Contains: Gluten, Wheat

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Ingredients

Sourdough Bagel Twists

1000 grams Tuscanini High Gluten Flour
540 grams water
80 grams Gefen Honey
200 grams active sourdough starter
20 grams salt

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bagel twists chaya suri leitner sourdough spicenzest sponsored tuscanini

Directions

Add water, honey, starter, flour, and salt to the bowl of a stand mixer.
Mix on low speed until the dough comes together, then increase to medium and knead for eight to 10 minutes until smooth and elastic. The dough will feel stiffer than most sourdough recipes—that’s intentional.
Cover and let rise at room temperature for 10–12 hours.

Turn the dough out, divide into 115-gram pieces, and roll each into a rope. Twist into shape and place on a tray.
Cover and let rise one to two hours at room temperature.

Bring a pot of water to a boil, stir in two tablespoons honey, and boil the twist for 45 to 60 seconds, on each side. Return to the tray.

Bake at 425 degrees Fahrenheit for 25 to 30 minutes, until deep golden and glossy.

Notes:
Baker’s Note

If you want to extend the fermentation, you can shape the dough after the initial 10-to-12-hour rise. Place the shaped twists on a sheet pan, cover with a towel, and refrigerate for 12 to 24 hours.

Description:
Sponsored by Tuscanini
Photography by Sara Goldstein

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Sourdough Bagel Twists

Chaya Suri Leitner

Kosher.com Exclusive

Recipe Description:

Tuscanini flour is a European flour, which means it bakes differently than what most people in the U.S. are used to. The wheat grows in different soil, in a different climate, and that changes the way it behaves in dough. The most noticeable difference is how it absorbs water and how the gluten develops—both of which affect everything from texture to structure.

I tested this recipe several different ways—tweaking hydration levels and fermentation times—until I found the balance that worked perfectly with this flour. The result? Chewy, twists with just the right structure.

Yields 16 bagel twists

Ingredients

Sourdough Bagel Twists

1000 grams Tuscanini High Gluten Flour
540 grams water
80 grams Gefen Honey
200 grams active sourdough starter
20 grams salt

Directions

Step 1 - Mix the Dough

Add water, honey, starter, flour, and salt to the bowl of a stand mixer.
Mix on low speed until the dough comes together, then increase to medium and knead for eight to 10 minutes until smooth and elastic. The dough will feel stiffer than most sourdough recipes—that’s intentional.
Cover and let rise at room temperature for 10–12 hours.

Step 2 - Divide and Shape

Turn the dough out, divide into 115-gram pieces, and roll each into a rope. Twist into shape and place on a tray.
Cover and let rise one to two hours at room temperature.

Step 3 - Boil

Bring a pot of water to a boil, stir in two tablespoons honey, and boil the twist for 45 to 60 seconds, on each side. Return to the tray.

Step 4 - Bake

Bake at 425 degrees Fahrenheit for 25 to 30 minutes, until deep golden and glossy.

Step 5 - About